I went to the market with my husband on the weekend and found that most of the markets were selling Chinese cabbage, which was just launched this year. As for vegetables that are more commonly eaten in autumn and winter in the north, cabbage is definitely the best choice. Whether in farmers' markets or supermarkets, cabbage is sold in piles, and cabbage is almost the cheapest of all vegetables. No matter how you eat it in autumn or winter, you won’t feel bad. It can be said to be the “master dish” on the dining table. My husband is from the south and has little experience in buying cabbage. He is at a loss when it comes to the cabbage on the market. But as a true northern girl, I am very good at picking cabbage. There are mainly two types of Chinese cabbage in terms of color, one is green and the other is yellow-white. These two types of cabbage are completely different in terms of taste and how to eat them. Let me tell you about it below. Let’s talk about white cabbage first. White cabbage matures earlier and is available in September every year. This kind of cabbage has a crisp texture and rich moisture, and the fiber in the middle is relatively soft. However, it cannot be stored for a long time, even if it is placed in the refrigerator for three days. It begins to spoil in five days. Because it has enough water and relatively soft fiber, it is especially suitable for making some stir-fries and soups, such as hot and sour cabbage, vinegar cabbage, cold cabbage mixed with jellyfish skin or other dishes that are particularly popular in the north. Qianlong cabbage is made from it. Most of these cabbages are bought and eaten one by one, and we don’t keep too many at home, because they really can’t be stored. We are not willing to use them to make dumplings, because this kind of cabbage has too much water, and it is difficult to chop the stuffing. A lot of soup will come out during the process, especially when it comes into contact with salt. Even if you add the meat filling to mix it, the soup will still come out. When making dumplings, it is easy to make dumplings due to too much soup. The skin cannot be wrapped, or even if it is wrapped, it will not stick together, and it will turn into soup when cooked. Green cabbage is different. The maturity period of green cabbage is relatively late. It is on the market at the end of October and beginning of November every year. Green cabbage is a winter-storage cabbage. This kind of cabbage tastes slightly rough, mainly due to the fiber inside. It is thicker and harder, and contains less water. It is more suitable for stewing, making dumpling fillings or pickling. For example, we use pickled sauerkraut or Korean kimchi to make spicy cabbage. This kind of cabbage has more fiber and less water, so it is especially suitable for winter storage. It is used for winter storage of Chinese cabbage in northern areas. When we enter winter, we buy a lot of this kind of cabbage at one time, as few as twenty or thirty. It can weigh up to several hundred kilograms and can be stored at home for a whole winter. If this kind of cabbage is used as dumpling filling, chop it slightly, mix it with oil and mix it with the meat filling. It tastes particularly delicious and is not easy to eat. Making soup is one of his strengths. During the winter storage process, its fiber will not become harder and harder, but will become less and softer. This is why winter-stored Chinese cabbage is loved by people. It can be stored for a period of time. After that, its taste will become sweeter and sweeter, and its fiber will become softer and softer. In winter, you can make cabbage stewed with tofu, cabbage stewed with vermicelli, or cabbage stewed with pork, not to mention how fragrant it is. Now that you know the characteristics of these two types of cabbage, you will know how to choose the cabbage that suits you. Regardless of texture, taste, or cooking method, they all have their own unique advantages. And even if you think that cabbage is cheap, you may think that it may not have any nutrients. But in fact, it is quite the opposite. Cabbage is rich in vitamin C, vitamin K, vitamin A and folic acid. There are also minerals such as calcium, potassium, magnesium and iron, dietary fiber, and a variety of antioxidants such as flavonoids and sulfides. It is also very low in calories, making it especially suitable for those who are trying to lose weight. 